BRAZSPICE SPICES - International spice brokers
BRAZSPICE SPICES - International spice brokers
CASSIA / CINNAMON GRADE
Description/ Moisture / Admixture/ Length/ Color
FINGER CASSIA (CIGARETTE CASSIA VERRA)
13.5% max 0.5% max 8-20cm Natural color, smooth touch
13.5% max 1% max Length: 30-45cm
Thickness: 2 mm -3mm No fungus, natural colour (skin remove if required)
SQUARE CUT CASSIA
(With / Without Skin)
13.5% max 1% max Size: 2 x 2cm up, Oil content: 2%-4%No fungus, natural colour
ROUND CUT CASSIA
13.5% max 1% max Size: Length cut 2.5 cm up, Oil content: 2%-4%No fungus, natural colour
13.5% max 1% max 30-45cm (80%min)No fungus, natural colour
13.5% max 2% max 35-45cm (80%min)No fungus, natural colour
10 or 20 kgs/carton
13.5% max 2% max Length: 7-25cm (80%min)No fungus, natural colour
13.5% max Oil content: 1.5%-4% Reddish colou In PP, PE.
History of Cinnamon.
Cinnamon was native to Sri Lanka (then Ceylon), the Malabar Coast of India and Myanmar (Burma). Over 2,500 years ago, Arab traders protected the source of this precious spice by telling stories of the ferocious cinnamon bird – the cinnamalogus. According to the traders, the giant bird made its nest from delicate cinnamon sticks. One way to get to the nest was by baiting the bird with large chunks of meat – it would fly down to snatch up the meat and then fly back to its nest. But since its weight, with the meat, was too much for the delicate cinnamon, the nest would collapse, leaving quick-witter traders rushing to gather up the fallen cinnamon. The tale was enticing, and fooled many for a while, but the source of cinnamon couldn’t be kept secret for long. Portuguese explorer Vasco de Gama voyaged from Europe to India in 1498, passing via the southern tip of Africa. When he reached India’s Malabar Coast, the centre of spice trade, it marked the launch of direct trade between Europe and the Subcontinent.
Cinnamon/ Cassia uses might be modern, but the spice itself is as ancient as the pharaohs. In fact, cinnamon was used as part of the preparation for embalming. Before that, in its native Ceylon (Sri Lanka), Chinese writers referenced true cinnamon, Cinnamomum zeylanicum, as far back as 2800 B.C.
In the 17th century, Europeans fought over control of this precious spice, until finally it lost some of its cachet when it was found cinnamon can be easily grown in other parts of Southeast Asia, as well as in South America, the West Indies and other tropical climes.
The Cassia bark is coarser and thicker than the cinnamon bark. It has a more intense aroma and has higher essential oil content. Cinnamon can be distinguished from cassia by its lighter color and much finer powder.
Ceylon, or ‘true’, Gourmet Cinnamon is from the island of Sri Lanka. Ceylon cinnamon is the principal cinnamon in Europe and Mexico, offering a subtle, citrusy flavor to puddings, pastries, and poached fruit. Cinnamon is the inner bark of a tropical evergreen tree. Cinnamon comes in ‘quills’, strips of bark rolled one in another.
Cinnamomum Verum or True Cinnamon is grown mainly in Sri Lanka, while the minor producing countries include Madagascar, Seychelles, and India.
We carry three distinct varieties; Ceylon and two of its Cassia relatives.
Exporting Ceylon ( Sri Lanka ) Cinnamon Natural & Organic
H1Alba/ C5 Special/ C5/ C4/ M5/ M4
H1/ H2 Super/ H3/ Normal/ FAQ/
Bale/ Quilling's No. 1/2/ Cuts/ Off Cuts/ Chips
Ceylon ( Sri Lanka ) Cinnamon:
Health Benefits of Cinnamon
■ High Source of Antioxidants ■ Contains Anti-inflammatory Properties ■ Protects Heart Health ■ Fights Diabetes
Ceylon ( Sri Lanka ) has around 50 – 63 percent cinnamaldehyde — quite a bit lower than cassia — giving it a “milder aroma and flavor” and making it more popular for baking and for desserts.
Indonesian Cassia/ Cinnamon is the sweetest and most mild of the cassia cinnamons, and is the most common in America. Americans will be most familiar with Indonesian ‘Korintje’ Cassia/ Cinnamon, the variety most bakers choose. This is a smooth mellow cinnamon that’s reminiscent of mom’s French toast. Korintje is considered the best of all varieties of Cassia cinnamon. It comes from the bark of the cassia tree and comes in grades A, B, and C.
Indonesia is the leading producer of Cassia/ Cinnamon, with 66% of the world's Cassia/ Cinnamon produced. Note: Indonesian Cassia/ Cinnamon powder clogs up in warehouse temperature conditions over the period.
Most of the Cassia/ Cinnamon used globally comes from Indonesia, this reflects the quality our Cassia/ Cinnamon has to offer. The Cassia bark is coarser and thicker than the cinnamon bark. It has a more intense aroma and has higher essential oil content.
Offering Cassia/ Cinnamon Broken & Powder Indonesia grown in Sumatra
Koerintji "A" Broken and Clean
Koerintji "B" Broken and Clean
Ground / Powder min. 2% VO
Ground / Powder max. 1% VO
Stick AA/A (Cigarette) size by request
Vietnamese ‘Saigon’ cassia cinnamon is the strongest and sweetest cinnamon in our collection. Its sweet and spicy flavor makes it perfect for cinnamon-recipes like cinnamon rolls or snicker doodles. Saigon Cassia/ Cinnamon, which is intensely fragrant and flavorful, almost spicy, and generally our preferred cassia variety.
Dark, rich and spicy, this Vietnamese cassia powder is simply the boldest and most potent variety available. Also known as Saigon cinnamon, this distinctive cinnamon variety has unparalleled taste with a fiery bite.
Cassia/ Cinnamon – what is the best grade of pieces or combination of raw materials to balance price and flavor?
It depends on your customer market because someone needs low quality values 1-1.5% VO and some need high quality standards from 2.5 - 3.5% VO.
I think you should consider to buy cassia broken with VO from 3 - 3.5% after grind so VO will come around 2.5% - lost around 25% VO after grinding.
Offering Steam Sterilized Cassia/ Cinnamon Broken & Powder Vietnam
Split/ Finger/ Stick / Whole
Round cut without skin/ with skin
Square cut without skin/ with skin
Broken/ Pressed/ Oil/ Branch cut
Powder/ Broken KABC/ Broken KBBC
What is Coumarin and where is it found? Coumarin is a natural flavoring and fragrant substance contained in many plants. It is contained in relatively high concentrations in varieties of cinnamon collectively known as “Cassia cinnamon” .
How much Coumarin does cinnamon contain? Ceylon cinnamon only contains low levels of Coumarin which in the opinion of the BFR are safe in terms of their health effects. Cassia cinnamon contains higher levels of Coumarin. For this reason, it is not advisable to consume large quantities of it over prolonged periods of time.
For grinding: Vietnamese ‘Saigon.
Normally we have been exporting to USA/EU Cassia/ Cinnamon broken 3% cleaned for grinding (please note - cassia broken still have foreign matter max 0.5%)
It's not cleaned 100% like pepper because cassia broken process by simple machine and almost by handpicking because size from 1 - 4cm.
Chinese Cassia/ Cinnamon, on the other hand has a strong, bitter flavor. Chinese cassia isn’t as common in the States, and is mainly used medicinally in China.
The real Gourmet Cinnamon with the seem high quality as Sri Lanka.
Madagascar and Ceylon cinnamon has the lowest amount of coumarin contents compared to other cinnamons.
We mainly commercialize Madagascar cinnamon broken HNNG grade, CZ4 grade – intended for milling on the European market and Indonesia. However, we can also provide sticks or rolls, cinnamon powder.
Cinnamon stick (C5) 5 to 8 cm
For more detailed information about above products or any requires?
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